Kheer
A delicate Indian rice pudding, slow-cooked in milk with cardamom, saffron and almonds.
Ingredients
- basmati rice60 g
- water500 ml
- whole milk1000 ml
- sugar120 g
- ground cardamom0.5 tsp
- saffron1 pinch
- almond30 g
Instructions
Rinse the rice, cover it with 500 ml water and leave for 20 minutes, then drain well.
In a wide, heavy-bottomed pot, bring 1 L of milk to a boil over medium heat, stirring occasionally so it doesn't scorch.
Add the drained rice, reduce the heat to low and cook uncovered for 25–30 minutes, stirring every 3–4 minutes and scraping the milk skin from the sides back into the pot.
Once the rice is soft and starting to break down, stir in the sugar and cook for another 10–15 minutes, until the kheer thickens slightly.
Crush the cardamom, add it along with the saffron and almonds, stir well and heat through for 2 minutes.
Remove the pot from the heat: the kheer should still be runny, as it will thicken further as it cools.
Spoon the pudding into bowls and serve warm or fully chilled.
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